US5771787A - Cake container and its manufacturing method - Google Patents

Cake container and its manufacturing method Download PDF

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Publication number
US5771787A
US5771787A US08/656,340 US65634096A US5771787A US 5771787 A US5771787 A US 5771787A US 65634096 A US65634096 A US 65634096A US 5771787 A US5771787 A US 5771787A
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US
United States
Prior art keywords
container
cake
mold
batter
cavity
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
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US08/656,340
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English (en)
Inventor
Kunihiro Hirano
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hirano Shiki Co Ltd
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Hirano Shiki Co Ltd
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Publication date
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Assigned to HIRANO SHIKI CO., LTD. reassignment HIRANO SHIKI CO., LTD. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: HIRANO, KUNIHIRO
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/13—Baking-tins; Baking forms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/13—Baking-tins; Baking forms
    • A21B3/131—Baking-tins; Baking forms removable, foldable or disposable
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S249/00—Static molds
    • Y10S249/01—Cake pan
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S99/00—Foods and beverages: apparatus
    • Y10S99/15—Pie pans

Definitions

  • the present invention relates to a cake container and its manufacturing method.
  • cake containers for containing cake such as pound cake have a disk-shaped bottom and a circumferential wall extending upward at the periphery of the bottom.
  • the cake batter containing wheat flour, sugar, cooking oil, etc.
  • the container is placed on a hot plate.
  • the hot plate is heated, the cake batter is heated through the bottom of the container, the oil added to the batter is dispersed, the batter swells in accordance with the configuration of the wall, and a cake having a desirable shape is baked.
  • Another object of the invention is to improve the efficiency of the baking process by shortening the time for heating the batter and to provide a container that efficiently heats the batter with uniformity and is not likely to lose shape.
  • An additional object of the invention is to efficiently manufacture a container having a through hole formed at the bottom without losing its shape during manufacture.
  • a through hole is formed for forming and maintaining the cake batter, which is heated to swell in a predetermined shape. Therefore, when a hot plate, on which the batter filled is placed, is heated, heat is better transmitted to the batter by way of the through hole, and the batter is efficiently heated. This efficient heating facilitates dispersion of the oil added to the batter so that the taste of the cake is improved.
  • the through hole is preferably formed to be sized more than a given extent in its opening area relative to the entire bottom of the container. In this case, since the through hole that enables the cake batter to be directly heated occupies a large portion of the entire bottom, heat transfer to the cake batter is easier.
  • the container consists of an annular circumferential wall by forming a through hole that extends over the entire bottom of the container. In this case, when the batter swells during heating, the entire circumferential wall, which is pushed by swelling batter, is brought into an equal expansion in the radial direction.
  • a flange projecting inward along the circumferential wall may be located at the lower edge of the circumferential wall of the container at its bottom.
  • the through hole may be formed with a size that is identical to the inner periphery of the flange. In this case, the strength of the container is increased by the flange, and the container can be stored without losing its shape.
  • a plurality of through holes may be formed at the bottom of the container.
  • a shape-holding force is applied to the container, and the entire cake batter is efficiently heated with uniformity by way of the plurality of through holes.
  • a through hole is formed in the center of the material of the container, and then, the material is placed between thin plate-like clamp members and is placed between first and second molds. Subsequently, the second mold is fitted into a cavity.
  • the second mold is fitted into the cavity in the first mold, a plurality of clamp members are bent toward the second mold due to the opening of the cavity. Between the clamp members, which are placed between the outer surface of the second mold and the inner surface of the cavity, the materials are placed relative to the second mold without slipping out of position.
  • a through hole is formed in the center of the material.
  • the second mold is fitted into the cavity.
  • the surface of the second mold opposite to the cavity is pressed against the inner portion of the material, and the outer portion of the material is bent toward the second mold by the opening of the cavity. Then the inner portion of the material is caught on the surface of the second mold opposite to the cavity.
  • the material can be placed between the second mold and the cavity without slipping out of position relative to the second mold.
  • FIG. 1 is a perspective view showing the cake container of the first embodiment
  • FIG. 2 is a sectional view showing the manufacturing method of the container in the first embodiment
  • FIG. 3 is a schematic illustration showing the production method of the cake
  • FIG. 4 is a sectional view showing the swelling of the cake
  • FIG. 5 is a sectional view showing a transformation of the circumferential wall in a conventional container
  • FIG. 6 is a sectional view showing a transformation of the circumferential wall in the container of the first embodiment
  • FIG. 7 is a perspective view showing the container in the second embodiment
  • FIG. 8 is a sectional view showing the manufacturing method of the container in the second embodiment.
  • FIGS. 9 through 21 are perspective views showing other examples of containers.
  • FIG. 1 illustrates a cake container 1 that consists of a cylindrically and circumferentially extending wall 2.
  • the container 1 has a through hole 16 extending over the entire bottom thereof.
  • the circumferential wall 2 has an upper edge having a diameter greater than that of a lower edge.
  • the wall 2 is provided with folds 2a corrugated in cross section.
  • FIG. 2 illustrates a first mold 4, which is used to manufacture the container 1.
  • the mold 4 has a cavity 3 circularly shaped in cross section.
  • the cavity 3 has on its inner surface a plurality of acute projections 3a.
  • Each of the projections 3a extends in the direction of the axis of the cavity 3.
  • the inner wall of the cavity 3 is corrugated by the projections 3a, which are located side by side.
  • a cylindrical second mold 5 Opposite to the cavity 3 of the mold 4 is located a cylindrical second mold 5, which is to fit the cavity 3.
  • the second mold 5 has on its outer surface a plurality of projections 5a in conformity with the projections 3a of the cavity 3.
  • the projections 3a and the projections 5a mate with one another when the second mold 5 fits into the cavity 3.
  • the container 1 is formed by pressing a ring-shaped sheet 7 with the first and second molds 4, 5.
  • the appropriate material of the sheets 7 any one may be selected among sheet materials with a single layer, such as paper, nonwoven fabric, aluminum foil, etc.
  • the sheet 7 is provided on its surface with a laminating layer including synthetic resin such as polyethylene terephthalate or the like.
  • a polyethylene terephthalate film having a thickness of twelve micrometers is selected as the layer to be laminated to white paper having a weight of 65 g/m 2 with an adhesive polyethelene layer having a thickness of 13 micrometers.
  • the sheets 7 have a diameter greater than that of the opening of the cavity 3.
  • the sheets 7 have a hole 7a having a diameter identical to that of the cavity 3.
  • a plurality of the sheets 7 are arranged with their laminated surfaces opposed to the second mold 5 and are placed on one another so as to form a set. Subsequently, two sets of the sheets 7 are respectively positioned between sheets of kraft paper 6.
  • the second mold 5 fits the cavity 3 to bend each sheet of kraft paper 6 in the cavity 3 toward the second mold 5.
  • the kraft paper 6 bent between the second mold 5 and the cavity 3 steadily holds the sheets 7 therebetween, resulting in a stable formation of the circumferential wall 2 with the folds 2a.
  • the hole 7a of each sheet 7 forms the through hole 16, which occupies the entire bottom of the container 1 in the preferred embodiment.
  • the cake is baked by using the above container 1 in the following manner.
  • FIG. 3 illustrates a hot plate 8 and an apparatus 9 for supplying cake batter including wheat flour, sugar a small portion of cooking oil.
  • the apparatus 9 is moved in parallel with the plate 8 to supply cake batter 10 onto the plate 8.
  • the containers 1 are placed on the plate 8 to enclose the cake batter 10 inside their circumferential walls 2.
  • This efficient heating method advantageously facilitates dispersion of the oil contained in the batter 10 and quick expansion of the batter along the circumferential wall 2 (shown by a phantom line in FIG. 4).
  • the direct heating produces a larger swelling of the batter in comparison with the prior art.
  • the swelling of the batter causes the circumferential wall 2A to fall outward and open as shown by a phantom line.
  • the entire circumferential wall 2 is equally expanded in a radial direction as shown by the phantom line in FIG. 6.
  • the cake baked in the above manner is separated from the container 1 by tearing the wall 2 along a vertical direction. This makes it possible to peel off the torn wall 2 along the circumference of the cake.
  • the through hole 16 occupying the entire bottom of the container 1 allows efficient heating of the batter, facilitating the dispersion of oil contained therein. This improves the taste of the cake. Since the batter 10 is efficiently heated by way of the through hole 16 and swells, the heating time of the batter 10 is shortened and the production efficiency of cake is improved. Furthermore, since the heat is directly transmitted to the batter 10 by way of the through hole 16, the batter 10 swells more in comparison with the prior art and this makes the resulting cake look more attractive.
  • the circumferential wall 2 is brought into an equal expansion in a radial direction when it is pushed outward due to the swelling of the batter. This prevents the circumferential wall 2 from falling outward and opening in contrast to the prior art. As a result, the cake is prevented from losing its shape when baked and is formed in a desirable shape.
  • the resulting cake is separated from the container 1 by tearing the wall 2 along a vertical direction and peeling off the torn wall 2 along the circumference of the cake.
  • each sheet 7 is positioned between a plurality of sheets of kraft paper 6 when the container 1 is manufactured. Therefore, even if the through hole 7a, having the same diameter as the second mold 5, is formed in each sheet 7, each material 7 is prevented from slipping out of position relative to the second mold 5 when the mold 5 is fitted into the cavity 3. Accordingly, the container 1 is prevented from losing its shape due to slipping of the sheet 7.
  • batter 10 is placed on the hot plate 8, and then, the container 1 is placed on the plate 8 to enclose the batter 10 with the circumferential wall 2.
  • the hot plate 8 is heated thereafter.
  • it is not required to carefully carry the container containing batter 10 to the hot plate 8, which improves production efficiency.
  • a flange 15 projecting inward along the circumferential wall 2 is formed at the lower edge of the circumferential wall 2 of the container 1.
  • a through hole 16 is formed by the inner periphery of the flange 15 at the bottom of the container 1.
  • the container 1 described above is manufactured by press molding sheets 7 illustrated in FIG. 8.
  • a through hole 7b having a diameter slightly smaller than the cavity 3 is formed in the center of the sheet 7.
  • a plurality of the sheets 7 (twelve sheets in the preferred embodiment) are placed on one another between the first mold 4 and the second mold 5.
  • the container 1 as constructed above has increased strength due to the formation of the flange 15.
  • the container 1 does not lose shape during storage.
  • the batter 10 is heated by using (a) the container 1 in the first embodiment, (b) the container 1 in the second embodiment, in which the extent of the projection of the flange 15 along the circumferential wall 2 relative to the diameter at the lower end of the circumferential wall 2 (referred to as the lower diameter hereinafter) is 5%, 30% and 35%, respectively, and (c) the conventional container 2A with a bottom.
  • the extent of projection of the flange 15 along the circumferential wall 2 relative to the lower diameter of 5%, 30% and 35% implies that the extent of the diameter of the through hole 16 at the bottom of the container 1 relative to the lower diameter is 95%, 70% and 65%, respectively.
  • each container 1, 1 and 2A was used with the lower diameter of the circumferential walls 2, 2 and 2A being about 100 mm, and the heating temperature of the batter 10 was set at about 180° C.
  • the baking time of the container 1 of the first embodiment was 9 min.
  • the baking times of the containers 1 of the preferred embodiment were 9 min., 10 min. and 11 min., respectively, showing that the baking time was increased as the size of the through hole was decreased.
  • the conventional container 2A with a bottom took 12 min. to bake a cake.
  • the best extent of projection of the flange 15 along the circumferential wall 2 is less than 5%, the preferred extent is less than 30%, and, feasibly, it may extend less than 35% of the lower diameter.
  • the best extent of the diameter of the through hole 16 formed at the bottom of the container 1 is more than 95%, the preferable extent is more than 70%, and, feasibly, the extent of the diameter is greater than 65% of the lower diameter.
  • the strength of the circumferential wall 2 is improved by providing the flange 15 projecting inward along the lower edge of the circumferential wall 2, which prevents the circumferential wall of the container 1 from losing its shape during the storage of the container 1.
  • the container 1 since the inner portion of the sheet 7 is caught on the lower surface of the second mold 5 when manufacturing the container 1, the container 1 is prevented from losing its shape due to the sheet 7 slipping out of position relative to the mold 5.
  • the container 1 in contrast to the first embodiment, since the container 1 can be easily manufactured, it is not necessary to place the sheets 7 between sheets of kraft paper 6.
  • the through hole 16 at the bottom of the container 1 is more than 65% of the lower diameter of the circumferential wall 2, the through hole 16, through which the heat is directly transmitted to the batter 10, occupies a large portion of the entire bottom, and thus, the heating time is shortened.
  • the present invention may also be embodied in the following manners.
  • the circumferential wall 2 of the container 1 is formed in a cylindrical manner in each embodiment mentioned above.
  • the cross-section of the circumferential wall 2 may consist of various closed curves such as elliptical, oval and gourd shapes, etc. or may consist of polygons such as a triangle, a square, a pentagon, a hexagon, etc.
  • the cross-section of the upper edge of the circumferential wall 2 may be different from that of the lower edge.
  • the container 1 may be formed with first and second molds 4 and 5, which correspond to the cross-section of the upper and lower edges of the circumferential wall 2, respectively.
  • the number of sheets 7 placed between the first mold 4 and the second mold 5 may be appropriately altered. Further, in the first embodiment, the number of sheets of kraft paper 6 may be appropriately changed in accordance with the number of sheets 7.
  • the synthetic resin to laminate a single-layered material a polyethylene terephthalate is given in each embodiment described above.
  • the single-layered material may be laminated by polyethylene, polypropylene, vinylidene chloride and silicone instead.
  • kraft paper, bleached kraft paper and fine paper can be utilized as the single-layered material.
  • the weight of the single-layered sheet per unit area is preferably in the range of 30 to 100 g/m 2 , and more preferably between 40 and 80 g/m 2 .
  • the thickness of the adhesive layer is preferably in the range of 5 to 50 micrometers, and more preferably between 7 to 20 micrometers.
  • the thickness of the laminated layer is preferably in the range of 5 to 50 micrometers, and more preferably between 7 and 20 micrometers.
  • the synthetic resin may be impregnated with the single-layered material.
  • a given range of the diameter of the through hole 16 that is formed by the periphery of the flange 15 at the bottom of the container 1 is described in terms of shortening the heating time.
  • the same effect can also be achieved by forming a plurality of through holes 16a at the bottom of the container 1 as illustrated in FIG. 9. That is, a plurality of through holes 16a are formed so that the sum total of the opening area of each through hole 16a is equal to the opening area of the through hole 16 of the container 1 in the second embodiment.
  • the through hole which is large enough to shorten the baking time with heat directly transmitted to the batter 10
  • the heating time of the batter 10 can be more shortened. Since a shape-holding force can also be applied to the container, the container does not lose its shape during storage.
  • Only one circular through hole 16 is formed at the bottom of the container 1 in the first and the second embodiments.
  • a plurality of through holes 16a can be formed, and the configuration of the through hole 16 and through holes 16a can be freely changed as shown in FIGS. 9 through 21.
  • a plurality of through holes 16a can be formed by meshing the bottom of the container 1.
  • the heat can be easily transmitted to the batter 10 by way of the through hole 16, 16a, facilitating the dispersion of oil contained therein. This improves the taste of the cake.
  • the through holes 16a allow efficient heating of the entire batter 10 with uniformity compared to one through hole 16 having a small diameter, which improves the heating efficiency even more.
  • the cake batter means the batter of cake including wheat flour, sugar and cooking oil and is defined as including dough for bread, buns with a bean-jam filling, sponge cake, pie, madeleine, pound cake and cookies, etc.
  • the cake batter is easily heated by way of the through hole occupying the bottom of the container, the dispersion of oil contained therein is facilitated.
  • the production efficiency of cake is improved by further reducing the time for heating the cake batter. This improves the taste of the cake.
  • Even when the cake batter is swollen by heating, the container is prevented from losing its shape. Since the strength of the container is increased by forming a flange along the circumferential wall 2, the container is prevented from losing its shape during storage. Since each through hole allows efficient heating of the cake batter with uniformity, and a shape-holding force is applied to the container, the container is prevented from losing shape during storage.
  • the container having a through hole formed at the bottom can be efficiently manufactured without losing shape by means of clamp members, which are disposed to hold the sheets therebetween. Since the inner periphery of the sheets is caught on the surface of the second mold opposite to the cavity, it is not required to use the clamp members, and the container having a through hole formed at the bottom can be easily and efficiently manufactured without losing shape.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Packaging Frangible Articles (AREA)
  • Containers Having Bodies Formed In One Piece (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
US08/656,340 1994-11-02 1995-10-31 Cake container and its manufacturing method Expired - Lifetime US5771787A (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
JP6-269877 1994-11-02
JP26987794 1994-11-02
JP7271367A JP2960877B2 (ja) 1994-11-02 1995-10-19 菓子用容器及びその製造方法
JP7-271367 1995-10-19
PCT/JP1995/002222 WO1996013978A1 (fr) 1994-11-02 1995-10-31 Moule a gateau et son procede de fabrication

Publications (1)

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US5771787A true US5771787A (en) 1998-06-30

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ID=26548955

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US08/656,340 Expired - Lifetime US5771787A (en) 1994-11-02 1995-10-31 Cake container and its manufacturing method

Country Status (8)

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US (1) US5771787A (fr)
EP (1) EP0752208B1 (fr)
JP (1) JP2960877B2 (fr)
KR (1) KR960706292A (fr)
CN (1) CN1106151C (fr)
AU (1) AU3754695A (fr)
HK (1) HK1011261A1 (fr)
WO (1) WO1996013978A1 (fr)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6698336B1 (en) * 2003-03-17 2004-03-02 Lifetime Hoan Corporation Baking dish for cooking, serving and storing food
WO2006028625A2 (fr) * 2004-08-05 2006-03-16 The Licensing Group, Inc. Moule de cuisson flexible
US20060068070A1 (en) * 2004-09-24 2006-03-30 Alcoa, Inc. Stand-alone self-supporting disposable baking containers and methods of manufacture
ITTO20090802A1 (it) * 2009-10-22 2011-04-23 Ecopack S P A Sopporto per prodotto da forno
ITMI20110026A1 (it) * 2011-01-14 2012-07-15 Novacart Spa Contenitore in materiale in foglio, particolarmente per prodotti alimentari
US20120294997A1 (en) * 2010-01-11 2012-11-22 Lange Scott A Edible Baking Liner
US20130095201A1 (en) * 2011-10-17 2013-04-18 Head Chefs Llc Decorative and stiffened mold for cupcakes, muffins and moldable food
FR2982127A1 (fr) * 2011-11-08 2013-05-10 Applic Des Silicones Alimentaires Soc D Procede et dispositif de moulage de produits alimentaires avec empreintes en relief, notamment en boulangerie, patisserie et biscuiterie
US20150147446A1 (en) * 2013-11-26 2015-05-28 George Pul Filled Dough Producing Method
US9145234B1 (en) * 2011-10-11 2015-09-29 Justin Dalmolin Baking cup with pull tabs
US20170121095A1 (en) * 2005-10-20 2017-05-04 Conagra Foods Rdm, Inc. Cooking method and apparatus
WO2017162783A1 (fr) 2016-03-22 2017-09-28 Marie Support destine a la mise en forme, le convoyage et la cuisson d'une pate a tarte alimentaire
US20170318820A1 (en) * 2014-11-19 2017-11-09 Korea Taconic Co., Ltd. Breadmaking tray and manufacturing method therefor
USD919903S1 (en) * 2018-02-15 2021-05-18 Collette B Walsh Dog-waste-collection bowl
USD1006526S1 (en) * 2022-06-17 2023-12-05 Chen Hollander Tart pan

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JP5675156B2 (ja) * 2010-04-23 2015-02-25 小林製薬株式会社 電子レンジ用加熱容器
US20120258207A1 (en) 2011-03-11 2012-10-11 Kraft Foods Global Brands Llc Baked goods-like texture without baking
CN102406227A (zh) * 2011-09-27 2012-04-11 杨斌 一种用面皮盛装食料的快餐食品的加工方法
KR200471189Y1 (ko) * 2011-10-14 2014-03-12 이상준 떡 성형틀

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US3107587A (en) * 1962-01-29 1963-10-22 Catherine A Tipton Disposable cake pan and method of making same
US4184421A (en) * 1977-02-07 1980-01-22 Jeno F. Paulucci Foil sheet for cooking an item of food
FR2574627A1 (fr) * 1984-12-14 1986-06-20 Oriol Jean Moule a patisserie
US5453287A (en) * 1992-03-16 1995-09-26 Rollform Of Jamestown, Inc. Method for preparing food products using interconnectable panels
JPH05314997A (ja) * 1992-05-07 1993-11-26 Matsushita Electric Ind Co Ltd 熱電池
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Cited By (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6698336B1 (en) * 2003-03-17 2004-03-02 Lifetime Hoan Corporation Baking dish for cooking, serving and storing food
WO2006028625A2 (fr) * 2004-08-05 2006-03-16 The Licensing Group, Inc. Moule de cuisson flexible
WO2006028625A3 (fr) * 2004-08-05 2006-09-21 Licensing Group Inc Moule de cuisson flexible
US20060068070A1 (en) * 2004-09-24 2006-03-30 Alcoa, Inc. Stand-alone self-supporting disposable baking containers and methods of manufacture
US7201358B2 (en) 2004-09-24 2007-04-10 Alcoa Inc. Stand-alone self-supporting disposable baking containers and methods of manufacture
US20170121095A1 (en) * 2005-10-20 2017-05-04 Conagra Foods Rdm, Inc. Cooking method and apparatus
US10829292B2 (en) * 2005-10-20 2020-11-10 Conagra Foods Rdm, Inc. Cooking method and apparatus
ITTO20090802A1 (it) * 2009-10-22 2011-04-23 Ecopack S P A Sopporto per prodotto da forno
US8802176B2 (en) * 2010-01-11 2014-08-12 Scott A. Lange Edible baking liner
US20120294997A1 (en) * 2010-01-11 2012-11-22 Lange Scott A Edible Baking Liner
ITMI20110026A1 (it) * 2011-01-14 2012-07-15 Novacart Spa Contenitore in materiale in foglio, particolarmente per prodotti alimentari
WO2012095817A3 (fr) * 2011-01-14 2012-09-07 Novacart S.P.A. Récipient composé d'un matériau en feuille, en particulier pour produits alimentaires
US9145234B1 (en) * 2011-10-11 2015-09-29 Justin Dalmolin Baking cup with pull tabs
US20130095201A1 (en) * 2011-10-17 2013-04-18 Head Chefs Llc Decorative and stiffened mold for cupcakes, muffins and moldable food
FR2982127A1 (fr) * 2011-11-08 2013-05-10 Applic Des Silicones Alimentaires Soc D Procede et dispositif de moulage de produits alimentaires avec empreintes en relief, notamment en boulangerie, patisserie et biscuiterie
WO2013068677A1 (fr) * 2011-11-08 2013-05-16 Ste D'application Des Silicones Alimentaires Procede et dispositif de moulage de produits alimentaires avec empreintes en relief, notamment en boulangerie, pâtisserie et biscuiterie
US9572352B2 (en) * 2013-11-26 2017-02-21 George Pul Filled dough producing method
US20150147446A1 (en) * 2013-11-26 2015-05-28 George Pul Filled Dough Producing Method
US20170318820A1 (en) * 2014-11-19 2017-11-09 Korea Taconic Co., Ltd. Breadmaking tray and manufacturing method therefor
WO2017162783A1 (fr) 2016-03-22 2017-09-28 Marie Support destine a la mise en forme, le convoyage et la cuisson d'une pate a tarte alimentaire
FR3049167A1 (fr) * 2016-03-22 2017-09-29 Marie Support destine a la mise en forme, le convoyage et la cuisson d'une pate a tarte alimentaire
USD919903S1 (en) * 2018-02-15 2021-05-18 Collette B Walsh Dog-waste-collection bowl
USD1006526S1 (en) * 2022-06-17 2023-12-05 Chen Hollander Tart pan

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AU3754695A (en) 1996-05-31
KR960706292A (ko) 1996-12-09
EP0752208B1 (fr) 2001-08-08
HK1011261A1 (en) 1999-07-09
JPH08182458A (ja) 1996-07-16
CN1106151C (zh) 2003-04-23
WO1996013978A1 (fr) 1996-05-17
EP0752208A1 (fr) 1997-01-08
JP2960877B2 (ja) 1999-10-12
CN1137735A (zh) 1996-12-11
EP0752208A4 (fr) 1998-04-15

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